Sui Kow is a type of Chinese Dumpling, typically filled with minced pork, prawns or shrimp and some form of vegetable for additional flavour and crunch. Here I added water chestnuts, bamboo and chinese chives, but they’re also great with chinese cabbage (pickled or fresh), dried shitake mushrooms and black fungus. They’re delicious on their own in a vegetable or chicken broth, or with fine egg noodles for a heartier meal.
Feel free to play around with the quantities of pork to prawn and balance of vegetables according to taste. You can substitute the vegetables I’ve used with carrot, green beans or even peas. It’s one of those recipes you can be inventive with – the important thing is to achieve a bit of variation in texture and taste.
They take a bit of time but are easy to do with a little practice. I use ready made wonton skins, best fresh rather than frozen if you can get hold of them (from chinese supermarkets) as the skin is a bit more elastic and less prone to tearing. They freeze well, so I always make a batch ready to take from the freezer and add to a simmering soup broth as the urge takes me. No need to defrost before using.Ingredients (makes about 30 dumplings) 200g lean, good quality minced pork 80g raw prawns, roughly chopped 25g water chestnuts, finely cubed 20g bamboo, finely cubed 3 tbsp chives, finely chopped 2 tsp sesame oil 1 tbsp soy sauce 2 tbsp shaoxing rice wine 1 tsp cornflour 1/2 egg white (small egg) pinch white pepper 30 dumpling skins Method
Remove the veins from the raw prawns first by running a knife on the top side of the prawn and pulling out the dark intestinal tract. It helps if you have a bowl of water on the side so you can dip your hands in as you go, as the vein has a habit of sticking to your fingers! Roughly chop the prawns, keeping some larger chunks for texture.
Add the prawns to a bowl with the minced pork, water chestnuts, chives and bamboo and roughly mix. Then add all the other ingredients and mix thoroughly.
Get ready to make the dumplings – have a finger bowl of cold water on the side and lightly dust a chopping board or tray with cornflour (this is to place the dumplings on once made – the cornflour will stop them from sticking).
Take a wonton skin and place on your palm. Add a teaspoon of the mix to the centre of the skin, being careful not to over fill. With your other hand, dab the edge of the skin with a little water to help the edges stick together. Then fold over one side to make a triangle, pressing lightly at the edge to seal the dumpling and squeeze out any excess air.
The next bit is more fiddly and takes a little practice – using your fore fingers and thumbs, crimp and pinch together the edge to make little folds. Work inwards from the outer edge. The skins are quite forgiving but if you happen to tear one just empty out the filling and start again with a fresh skin. Once crimped all the way to the other edge, place on the dusted tray…and keep going till all the mix is gone!
If you want to want to cook them straight away, you can plunge into simmering soup broth for about 6-8 minutes, or steam in a bamboo steamer for about 8 minutes (place a slice of carrot or cucumber under each dumpling to stop them from sticking).
To cook from frozen, they’ll take 10-12 minutes to boil, or 12-14 to steam.
To freeze them, I put the whole tray of dumplings into the freezer for a couple of hours. Once they have hardened, I then place them in a tuppaware box or freezer bag. If you put them straight into a tuppaware box or bag when soft, they’ll stick together and deform and will be tricky to separate when you just want to grab a few.
Serve alone in a soup or with fine egg noodles, add some chinese leaf in the final minute of cooking and sprinkle liberally with spring onions and a few drops of sesame oil.